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Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk

Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, c/ de l‘Hospital S/N, 08193 Bellaterra (Barcelona), Spain
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 539;
Received: 14 September 2019 / Revised: 23 October 2019 / Accepted: 24 October 2019 / Published: 2 November 2019
(This article belongs to the Special Issue Application of High-Pressure Technologies in Food Processing)
The aim of this study was to evaluate the effectiveness of different UVC treatments, alone or in combination with ultra-high pressure homogenization (UHPH) on Bacillus subtilis spores in milk. Spores of B. subtilis (CECT4002) were inoculated in whole and skim milk to an initial concentration about 6 log CFU/mL. Milk was subjected to different ultraviolet radiation treatments at 254 nm (UVC) using a concentric tubular reactor in a dose ranging from 10 to 160 J/mL. Different number of passes were used to adjust the final dose received by the matrix. In general, increasing the number of passes (defined as number of entries to the tunnel-NET) increased the inactivation of spores of B. subtilis. The best lethality results (above 4 Log CFU/mL) were obtained by applying doses from 100 J/mL with several NET. When the same doses were achieved with a single pass lethality in most cases did not exceed 1 log CFU/mL. Increasing the NET also increased the likelihood for the spores to remain longer in the effective distance from the UVC source, estimated as 0.02 mm for whole milk and 0.06 mm for skim milk. Combination of UHPH and UVC did not clearly increase the efficiency of a single UVC treatment, and a lower lethality was even observed in some cases. UHPH treatments increased the turbidity and absorption coefficient (254 nm) of both whole and skim milk. View Full-Text
Keywords: UVC; UHPH; milk; Bacillus subtilis UVC; UHPH; milk; Bacillus subtilis
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Martinez-Garcia, M.; Sauceda-Gálvez, J.N.; Codina-Torrella, I.; Hernández-Herrero, M.M.; Gervilla, R.; Roig-Sagués, A.X. Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk. Foods 2019, 8, 539.

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